In The Classics

The Sazerac is one of the oldest cocktails we know of. A close cousin of the Old Fashioned, the only real differences are the addition of Absinthe and Peychaud’s Bitters. That, and the way the Sazerac is made. There’s a ritual to making a Sazerac, going back to its creation in New Orleans — it is the city’s official cocktail afterall. It’s important that you mix the drink in two separate rocks glasses, and be quite relaxed doing so. A true Sazerac isn’t made in a hurry, but depending on how well you make it, it may be enjoyed in one.


2 oz Rye Whiskey
1 barspoon Absinthe
3 dashes Peychaud’s Bitters
1 dash Angostura Bitters
3-5 drops water
1 Demerara Sugar Cube
1 Lemon Peel


Grab two identical rocks glasses. In one glass, add Absinthe and let it roll around the inside walls of the glass. Add ice to the glass and set aside to chill. In the other glass, drop a sugar cube in and add a few drops of water, just enough to saturate the cube with a bit extra in the bottom of the glass. Add both bitters and muddle the cube until it’s dissolved into a bright red paste. Add whiskey and stir, languidly, until you feel the ingredients are mixed well. Dump ice out of the first glass and pour the contents of the second glass into it. Express a peel of lemon over the top of the cocktail, wipe the rim with the skin and drop into the glass or discard it, your choice.



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